I’m cooking a 6lb chuck roast in the oven tomorrow at 275 degrees. Does anyone have an idea on how long it should take to get to 200 degrees internal temp? I’m cooking it in a cast iron pot in liquid with the lid half on.
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6lb Pot Roast in Oven
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Administrator
- May 2014
- 18986
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Try this one - you won't regret it: https://www.seriouseats.com/recipes/...eer-woman.html
Or this one (you can skip the exotic stuff like marmite, but the anchovies really do a good thing):
If you like a scientific approach to cooking, this new cookbook is a must-have: The Food Lab, by J. Kenji López-Alt. I am quite fond of his blog Serious Eats, so of course I had the book pre-order…
You're pot-roasting rather than going for pulled beef, so the envelope is different.
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I’m using the Food Lab recipe... and I am using the Marmite. That stuff isn’t easy to find. I’m gonna budget 6 hours for the cook.Last edited by DanMancuso; December 31, 2018, 04:33 PM.
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DanMancuso Sounds great. Let us know how it turns out!
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